Instant Pot Stir Fry
This Instant Pot Stir Fry is a delicious, healthy option if you don't have access to a stovetop - all you need is chicken, veggies and a simple sauce!
Servings: 4 servings
Calories: 532kcal
Ingredients
- 1 tbsp sesame oil
- 1/2 lb chicken breasts, diced
- 1 head broccoli, chopped
- 1 carrot, sliced
- 1 red pepper, chopped
- 2 green onions, sliced
- Sesame seeds, for garnish
Stir fry sauce
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
Rice
- 1 1/2 cups water
- 1 cup white rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Cook ingredients under the rice heading in a rice cooker or on the stovetop.
- Add sesame oil to Instant Pot and press the saute button. When hot, add the chicken, seasoning with salt & pepper and sauteeing for 2 minutes until browned. Add in broccoli, cooking for another 2 minutes.
- Add in carrot, and red pepper, then mix up stir fry sauce in a small bowl. Saute veggies for 3-4 minutes until tender-crisp, then pour sauce overtop and saute another 2 minutes until sauce thickens.
- Serve stir fry over rice, then garnish with green onions and sesame seeds. Enjoy!
Video
Notes
Add in other veggies like bok choy, mushrooms, zucchini and cabbage.
Serve with rice, cauliflower rice, quinoa, ramen or rice noodles.
To make the sauce even thicker, add in a bit of cornstarch.
Store any leftovers in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.
Store any leftover stir fry sauce in a mason jar for up to 2 weeks.
Nutrition
Calories: 532kcal | Carbohydrates: 92g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 536mg | Potassium: 933mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4475IU | Vitamin C: 176mg | Calcium: 116mg | Iron: 2mg